Nutritional Facts

Directions

Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes.

In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.

Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.Yield: 4-1/2 pints.

Originally published as Strawberry Freezer Jam in Taste of Home
June/July 2006, p41

"i really don't know if i would. second year in a row i made it and it not jell. was very precise in my measurements. i'm wondering if the lemon juice plus the 3/4 cups of water is too much liquid. should the pectin have been increased to 2 packages as suggested by "smstillinger.""